Contact UsStuffed Butternut Squash
Yields 4–6 servings | Prep 15 min | Total 1 hr 15 min
Ingredients
- 2 Tbsp olive oil
- 2 medium butternut squash, halved/seeded
- Kosher salt & pepper
- 1 lb spicy breakfast sausage
- 4 garlic cloves, minced
- 1 small red onion, finely diced
- 6 oz cremini mushrooms, chopped
- 2 Tbsp fresh sage, chopped
- 1 cup kale, chiffonade
- 1 (8.5-oz) bag microwaveable brown rice
- 1 cup gruyere, grated (4 oz)
- 1/4 cup parsley, chopped
Directions
- Heat oven to 400°F. Brush squash with oil, season, and place cut-side down on sheet pan. Pierce skin several times. Roast until tender, 40–45 min.
- In skillet, cook sausage until browned, 5–6 min. Remove. Sauté garlic, onion, mushrooms, and sage until soft, 5–6 min. Stir in kale, rice, salt, and pepper; heat through. Add to sausage with gruyere and 2 Tbsp parsley; mix well.
- Scoop some squash flesh from neck into seed cavity. Fill squash with sausage mixture. Bake 10–12 min, until hot and cheese melts.
- Serve topped with remaining parsley.
